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Tandoori lamb cutlets with pea and potato pilaf
Tandoori lamb cutlets with pea and potato pilaf
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Prep Time:
135 minutes
Cook Time:
30 minutes
Total Time:
165 minutes
Savor juicy lamb cutlets with aromatic pea potato rice for a delectable meal.
Ingredients:
  • 110g tandoori paste
  • 140g yoghurt
  • 12 (about 1kg) lamb cutlets
  • 300g potato
  • 18.40 gm vegetable oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1 bay leaf
  • 300.00 gm basmati rice, rinsed
  • 625ml chicken stock
  • 120g pea
  • Coriander leaves, to serve
  • Greek yoghurt, extra to serve
  • Lemon wedges, to serve
Instructions:
  • Mix the tomato paste and yogurt in a bowl. Place the lamb cutlets in a glass or ceramic dish. Pour the marinade over the lamb and mix well to ensure they are evenly coated. Refrigerate for 2 hours.
  • Boil potatoes until tender, about 5-7 minutes. Drain and set aside.
  • In a medium saucepan, heat oil over medium heat. Sauté onion for 2 mins. Add garlic, ginger, cumin, turmeric, and bay leaf. Stir and cook for 1 min until fragrant. Mix in rice and cook for 2 mins to coat. Pour in potatoes and stock. Bring to a boil, then simmer on low, covered, for 15 mins until liquid evaporates and rice is cooked. Off the heat, scatter peas over the rice (Do not stir). Cover with a clean tea towel and lid. Let it sit for 10 mins to steam.
  • Heat a lightly oiled barbecue or chargrill over medium-high heat. Cook cutlets in batches for 2 minutes on each side for medium rare. Let the cutlets rest for 5 minutes.
  • Gently separate pilaf with a fork and garnish with fresh coriander leaves. Serve alongside cutlets accompanied by a dollop of yogurt and lemon wedges.

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